Ready in 1 hour 30 minutes
This chili with beans and meat recipe is a favorite in our house, and can be seasoned to taste to create a mildly flavored dish or one that is extra hot for those who enjoy some additional spice. As is, this chili is not too spicy but has just enough kick and the ingredients that go into it, give it teriffic depth of flavor.
Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes.
Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes.
Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments.
Makes about 8 to 10 servings.
Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours.
If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers.
The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
A good bowl of chili is not complete without its condiments. Some good choices for condiments include sour cream, your favorite shredded cheese(s), diced fresh tomatoes, chopped green onions, chopped red onion, diced avocado, chopped cilantro leaves, sliced jalapenos, hot pepper sauce and, of course, Fritos!
jason_doyon 1m agoExcellent chili! This is the second time that I'm making it. I cut back on the cayenne to 1/4 top so that my 2 year old son can enjoy some.
Poodleboy 7m agoCame out a but spicy for my sons, but quite delicious! Of course, I added 5 spicy Itslian sausage to the ground beef and an extra can of crushed tomatoes. Thanks for the recipe!!
Spike50 7m agoThis was surprisingly good. Like the flavor and the consistency. Family liked it, so that's important. Allows for easy changes such as more beans or pepper for additional heat.
Samag93 8m agoAmazing! We love spicy, so I threw in some ghost pepper seasoning and sriracha. Very good chili!
AndiSavage 8m agoMade this yesterday in the crock pot. My number 1 chile from now on! Yum!!!!
Capistran 9m agoI tried this recipe for our Halloween block party, and everyone loved it. I will be cooking this at our Firehouse next.
loucksc 1y agoThis was fantastic. Next time I'm going to add an extra can of beans.
JanetteS 1y agoA very nice chili. Nice consistency and perfect portion of beef to bean (not too many). This is delicious and will be my staple recipe!
emnikkel 1y agoPretty basic. But just how I like it.
SenseiHeidi 1y agoThis is my new favorite chili recipe. Perfect level of spice for our children and not too many beans. As promised, the flavor was improved the next day (although it was very good when fresh).